VCE: Artichoke, Shallot, And Potato Ragout

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* Exported from MasterCook *

 

Artichoke, Shallot, And Potato Ragout

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 250

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 baby artichokes -- trimmed and halved

12 shallots or boiling onions -- peeled

3 tablespoons butter or olive oil or a mixture

3 garlic cloves -- peeled and slivered

Aromatics -- (see note)

including a sprig of rosemary

12 small new potatoes

(about 1 1/2 pounds)

scrubbed and quartered

4 carrots

cut into pieces about half the size of

the artichokes

2 small rutabagas -- thickly peeled

and cut into sixths

2 tablespoons flour

Salt and freshly milled pepper

3/4 cup white wine

3 1/2 cups water or Basic Vegetable Stock

(see separate recipe)

4 teaspoons chopped parsley

1 teaspoon chopped rosemary

 

SERVES 4

 

Look to the late summer for baby artichokes, fresh shallots, and new

potatoes for this stew. You dip sour bread right into the broth. If you

can't find baby artichokes use full-sized ones, trimmed and quartered.

 

Separate the shallots where natural divisions occur. If you're using

boiling onions, cut them in half through the root end.

 

Warm the butter in a heavy, wide pot over medium heat with the garlic and

aromatics. Add the vegetables and cook, stirring occasionally, until they

start to color, 7 to 10 minutes. Sprinkle with the flour, then cover and

cook for 1 minute. Add 1 teaspoon salt, a few twists of the peppermill,

and the wine. Simmer for 3 minutes, then add the water. Cover and cook

over low heat until the vegetables are tender when pierced with a knife,

about 30 minutes. Taste for salt and pepper and remove the

aromatics. Serve in soup plates with the chopped parsley and rosemary

scattered over the top.

 

Note: Aromatics: This bundle of herbs, also know as a bouquet garni,

consists most commonly of parsley sprigs, a bay leaf, and a few thyme

sprigs tied with string or gathered in a cheesecloth bag. (I just put them

into the dish loose most of the time and fish them out before

serving.) Bouquet garni is used to flavor soups, braises, stews, and many

other dishes. I usually make mine rather generous - 8 long, full branches

of parsley, 4 to 6 bushy sprigs of thyme, and 2 small bay leaves - and add

any other herb that's appropriate to the dish, such as a sprig of tarragon

if tarragon is called for in the recipe, and so forth.

 

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